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  • 30 minutes
  • Difficulty Easy
  • 9 Ingredients
  • Love

97 Comments

The biscuit that most of us know as the ANZAC biscuit is a sweet biscuit made from rolled oats and golden syrup.


Ingredients

  • 1 cup rolled oats
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 2/3 cup dessicated coconut
  • 125 grams butter chopped
  • 2 tbls golden syrup
  • 2 tbls cold water
  • 1/2 tsp bicarbonate soda
  • Preheat oven 160C

Method

  1. Combine oats, flour, sugar and coconut in a large mixing bowl.
  2. Place butter, golden syrup and water in a saucepan on medium heat. Stir until butter is melted. Stir in bicarbonate soda.
  3. Using a wooden spoon, stir butter mixture into the dry ingredients in bowl.
  4. Roll tablespoons of mixture into balls. Place on biscuit trays about 5 cms apart. Flatten slightly.
  5. Bake for approximately 10-12 minutes until golden for chewy and 15-16 minutes for crunchy.
  6. Cool on wire racks and serve them to your troops!

  • That’s the recipe – it’s simple and easy to do and just cannot be beaten in my opinion. Thanks for sharing.

    Reply

  • I really think it’s impossible to beat a good ANZAC biscuit – it’s such a classic.

    Reply

  • One of my favourite biscuits, very simple and healthy.

    Reply

  • Very tasty, I love to enjoy ANZAC biscuits all year round.

    Reply

  • I love Anzac bickies, thanks for sharing

    Reply

  • Looks great thanks for sharing your recipe

    Reply

  • Sounds like the same recipe I use

    Reply

  • A lovely reminder. I have not made these for a long time.

    Reply

  • Anzacs are my favourite biscuit of all time. I eat them all year round. They’re full of fibre and goodness.

    Reply

  • Sounds so yummy. Can’t wait to make some tomorrow.

    Reply

  • Making these tomorrow for sure.

    Reply

  • Yumm. Thank you for the recipe.

    Reply

  • Yum, this looks so good

    Reply

  • Love anzacs. Thanks for the recipe.

    Reply

  • love a good ANZAC bikkie – yours look beautiful – thank you for sharing your version with us

    Reply

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